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Two crispy shrimp po'boy sandwiches on a wooden board with chips and a pickle on the side.
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5 from 2 votes

Crispy Shrimp Po'Boy Sandwich

Nothing beats a homemade crispy shrimp po'boy sandwich! Perfectly fried shrimp on a soft bread roll with lettuce, tomatoes, pickles, and remoulade sauce.
Prep Time20 mins
Cook Time2 mins
Total Time22 mins
Course: Main Course
Cuisine: American, Louisiana, NOLA
Servings: 2
Calories: 749kcal


  • 1 lb shrimp raw, peeled, and deveined
  • 1 cup flour
  • 1/2 cup cornmeal
  • 1 cup buttermilk
  • 2 tablespoons hot sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 2 French baguettes
  • shredded iceberg lettuce
  • tomatoes
  • pickles
  • remoulade sauce


  • In a small bowl, combine the paprika, cayenne pepper, garlic powder, onion powder, oregano, and salt. 
  • In a large bowl, combine the buttermilk, hot sauce, and 2 teaspoons of the spice mixture. Whisk until well combined. 
  • Add the shrimp to the buttermilk mixture and make sure the shrimp are coated completely with the mixture. Allow it to marinate for at least 20 minutes at room temperature. 
  • Heat 2-3 inches of oil to 350 degrees F. 
  • In a large bowl, combine the flour, cornmeal, and remaining spice mixture. Mix well. 
  • Coat each shrimp in the flour mixture shaking off any excess buttermilk mixture. Make sure the shrimp are well coated. 
  • Fry the shrimp for about 30 seconds on each side working in batches. Drain the shrimp on a wire rack or paper towel-lined plate. Check for seasoning and sprinkle with extra salt, if needed. 
  • To assemble the shrimp po'boy sandwiches, spread remoulade sauce on both sides of the French bread. Add a layer of shredded lettuce on the bottom layer, followed by tomato slices, pickles, fried shrimp, and remoulade sauce. 
  • Press the sandwich down and enjoy! 


  • The bread is probably the second most important ingredient after the shrimp. Ideally, you'll want to use a French baguette with a crispy exterior and fluffy interior.
  • Start assembling the sandwich the second the shrimp come out of the fryer. You'll want to enjoy this while the shrimp are hot and crispy.
  • Don't slather your bread with remoulade too far in advance otherwise, it may get soggy.
  • Use a thermometer to measure the oil. Make sure it reaches 350 degrees F. If the oil is too hot, the shrimp will burn and if the oil is not hot enough, the shrimp will absorb too much oil and turn greasy.
  • Use peanut, canola, or vegetable oil for frying. Don't use olive oil.


Calories: 749kcal | Carbohydrates: 132g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 3182mg | Potassium: 610mg | Fiber: 7g | Sugar: 18g | Vitamin A: 1325IU | Vitamin C: 10mg | Calcium: 433mg | Iron: 10mg